Summary

Ingredients

• 260 ml milk, room temperature
• 30 g butter, soft, cut into flakes
• 300 g wheat flour (type 550)
• 150 g wheat flour (type 405)
• 0.5 ½ tablespoon, leveled sugar
• 0.5 ½ teaspoon, leveled salt
• 2 teaspoons, leveled dry yeast (1 packet)
• 1 tablespoon wheat gluten (only if baked in the BBA)
• Grease for the mold (not applicable to BBA)

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Instructions

1. Put all the ingredients one after the other in the BBA and start the dough program.
2. If you don`t have a BBA, you can knead the dough conventionally by hand for about 10 minutes or with a food processor for about 3 minutes until it is nice and smooth. Cover and let rise in a lightly oiled bowl for at least 1 hour until the volume has doubled.
3. Then flatten the finished dough on the work surface into a rectangle. Roll up tightly from the long side and seal the seam well. The best way to do this is to use the pinch technique, i.e. pinch the dough between your thumb and middle finger. Then fold in both ends at the bottom and seal the seams as well. Roll the resulting cylinder of dough a little bit in length so that it fits well into the greased loaf pan. The seam should be as exactly as possible in the middle below! Cover loosely with plastic wrap (I`ll use a garbage bag) and let rise for another hour.
4. Bake in the preheated oven at 175 ° C top / bottom heat for approx. 35 minutes. If the bread browns too quickly (depending on the oven), you can cover it with aluminum foil after approx. 15-20 minutes.
5. The bread is also relatively soft on the outside - so it doesn`t get any real crust! It tastes wonderful not toasted, toasted, with a sweet or savory topping, even on the 2nd and 3rd day!
6. I have already baked all of the bread in the BBA and it turned out very tasty. However, it is necessary to add wheat gluten or bread improvers. Nevertheless, it doesn`t look as nice as it does in the oven.